Jinsi ya kukausha sausage na bacon

Jinsi ya kukausha sausage na bacon

Vidokezo:

1、Fast Drying Period

Before pushing the racks hanging sausage and bacon into the drying chamber, wacha mashine iliyokosa maji ya Twesix itoe hewa moto kwa joto 60 ℃ hadi 65 ℃,ambayo inaweza basi sausage na bacon Ferment, weka rangi na ladha

2、Slow Drying Period

Temperature at 52℃ to 54℃,unyevu 45%, wakati wa kukausha ni 3 hadi 4hours

3、Fast Drying Period

Temperature at 60℃ to 62℃,unyevu 38%, wakati wa kukausha ni 10 hadi saa 12. Baada ya kukausha, sausage na bacon ina 18% unyevu,ambayo ni bora kukaushwa ubora.


Muda wa chapisho: 2020-12-12
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